Vinaigrettes....

This is a Better Homes & Gardens recipe.....it doesn't make a big batch.....but a little goes a long ways.  Very Yummy!!

Lemon Vinaigrette
1/2 c. olive oil or Canola oil
1 t. grated lemon peel
1/3 c. lemon juice
4 cloves garlic, minced or 1 t. granulated garlic
1 t. sugar
1/4 t. salt & pepper
Shake well.  Serve.

Homemade Vinaigrette
1 c. apple cider vinegar
1 c. olive oil
5 cloves garllic, minced
2 T. Dijon mustard
2 t. honey
1 t. salt
2 t. pepper
Shake well.  Chill.  Serve

Dorito Dip

Dorito Dip
16 oz. sour cream
3 T. Ranch dressing mix
3 oz. bacon bits
1 c. grated cheddar cheese
Stir together and serve with Doritos.

Homemade Mayonnaise

Got this from a friend.....LaRae Harris Wilson
http://wholeandhealthychange.com/homemade-mayonnaise
Homemade Mayonnaise

2 tablespoons honey

1 teaspoon dry mustard

1 teaspoon salt

3 tablespoons vinegar

3 eggs

1 1/2 cups olive oil

2 tablespoons lemon juice

Mix the first five ingredients well in a blender.

With the blender running on high, slowly drizzle in the oil. Blend until creamy consistency.

Add the lemon juice at the end of blending.

Store covered in the refrigerator. This will set up as it cools.

NOTE:   You can adjust ingredients to get the flavor you want. For a Miracle Whip flavor increase sweetener and vinegar a bit. For a milder mayonnaise flavor cut back on those a bit. I love it as it is!

Credit: Jean Harris (LaRae's Mom)

Mango Bacon Guacamole....

Mango-Bacon Guacamole, by Leona Patterson of San Diego, California!

 http://www.ldsliving.com/story/70712-food-dish-best-party-food-contest-winner-recipe

That’s right – our top recipe was guacamole.

 But with good reason. To modify a popular phrase, this guacamole takes the tortilla chip. Bacon just makes everything better, and the contrast of the fruity sweetness of the mango simply took it to a whole new level. Simply put, it’s the best dip you could ask for. And it’s pretty quick and easy – so you can whip it together anytime.

  

Mango-Bacon Guacamole

 1 small red onion, chopped

3 T minced cilantro

3 cloves garlic, minced

Seasoned salt, to taste

8 avocados

4 roma tomatoes, cored and seeded

6-8 slices of bacon

3 mangos, peeled (reserve juice)

Juice of 1 lime

 Pan fry or microwave bacon. When done cut into small pieces.

 Chop mangos, tomatoes, and red onion all the same size. Reserve 2-3 tablespoons of mango, tomatoes, red onion and bacon for garnish.

 Combine the onion, cilantro, and garlic. Sprinkle heavily with salt and mash with a fork into a thick paste.

 In a large bowl mash 7 avocados, keeping consistency thick and not over mashed. Gently fold into the avocados the mango, tomatoes, bacon and onion paste. Add mango juice and squeeze the lime into the mixture. Season with salt to taste.

Serve in a large bowl or molcajete garnished with the reserved sliced avocado, mango, tomatoes, red onion and bacon.

Serve with fresh tortilla chips.

Christmas Party Food......

Last night was the Gem County Garden Club Christmas Party.  Yes, we had too much great food and everyone wanted everyone else's recipe.....so, here they are.

NILLA Turtle Cookie Balls          Lacey Bayes    Bakerschocolate.com and Ziploc.com1 pkg (8 oz) Philadelphia cream cheese – softened
70 Nilla wafers – finely crushed (about 2-1/3 cups)
3 Tablespoons caramel ice cream topping
2 pkgs (8 squares) Baker’s Semi-Sweet Chocolate – melted
¼ cup chopped Planters pecansMix first 3 ingredients until well blended. Shape into 42 (1-inch) balls – FREEZE 10 minutes. Dip balls into melted chocolate, place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm. 

HINTS FROM LACEY – reduced-fat cream cheese is just as delightful, white chocolate/vanilla bark is a nice substitution. Use a plastic fork with the middle tines broken out to dip balls in chocolate – makes for nicer-looking end product.  

BEER BREAD
JoAn Rice – Bread in a hurry!!!!3 cups of all purpose flour (I use whole wheat)
4-1/2 teaspoons baking powder
1/3 cup – or less of sugar
½ teaspoon salt – you can use less
1 12-ounce can/bottle of beer – Jan uses Miller Genuine Draft

Heat oven to 350 degrees F. Mix all dry ingredients together in a medium sized bowl – add beer – stir (the smoother the mix, the less dense the bread. Pour mixture into buttered loaf pan and bake 45 minutes – remove bread from over and brush with butter. You can also sprinkle sesame seeds, etc. on it at this time. Return to oven and bake for 15 more minutes – Remove to rack to cool. JoAn has also deleted ½ cup of all purpose flour and added ½ cup flax seed – Very FORGIVING recipe. ENJOY!!! – Jan Irving & JoAn

KIM BAUER’S TRASH MIX – GREAT SNACK1 box corn chex 1 bag pretzel stix or your choice
1 box white cheddar cheesets – or -- 
1 bag butter crackers Nuts if wantedPlace these ingredients in a 13 gallon trash bag – mix gently.
Coating – 
2 cups canola oil 2 pkgs dried ranch dressing
Crushed red pepper (to taste) 
½-1 tsp garlic/pepper seasoningMix this coating together and pour into trash bag of “chex” mix – rotate bag every hour to distribute seasonings. Eat – Enjoy (from my sis -- Sharon Bauer)

OVEN CARAMEL POPCORN  (Jan Irving) 

Recipe from Marilyn Riffie/Christmas Sharing note/2010 – wonderful corn

5 quarts popped corn                              2 cups brown sugar

1 cup butter                                           ½ cup corn syrup (I use light)

1 teaspoon salt                                      ½ teaspoon baking soda

Pour the popped corn into a large roasting pan.  Combine sugar, butter, syrup and salt in a heavy saucepan and boil 5 minutes – stir constantly to avoid burning.  Remove from heat and add the baking soda, stir.  Pour syrup mixture onto popped corn and stir till corn is coated well.  Bake at 250 degrees for 1 hour (I stirred mine every 20 minutes).  Spread baked caramel corn on waxed paper-covered cookie sheet and carefully break into serving pieces as it cools.  Store in tightly sealed container. 

50 Second Hot Fudge....and more

Gotta try this.....this holiday season....love the fast versions of old time recipes!!

Chocolate Candy Cane Dessert Shooters
1 batch 50-second Hot Fudge**recipe below

8 mini candy canes, crushed
6 brownie bites, crumbled
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons cocoa
1 teaspoon pure vanilla
Using an electric mixer, beat the whipping cream until soft peaks form. Slowly add the sugar, cocoa and vanilla. Whip until the cream holds its shape (but be careful not to overbeat the cream, else you’ll have butter on your hands!). Spoon into an icing bag with a large star tip on top (or, if you don’t have an icing bag, you can just spoon the cream atop the shooters).

Spoon a small amount of warm fudge sauce in the bottom of each shot glass. Sprinkle a layer of crushed candy canes on top. Fill 3/4 of the glass with brownie bite crumbles. Pipe the chocolate cream on top of the glass. Sprinkle with crushed candy canes. Serve immediately, or refrigerate until ready to serve.

50 Second Hot Fudge**
1 (14 oz.) can sweetened condensed milk
2 squares unsweetened chocolate

In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften. Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds. Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.

recipe and photo via babble.com

Whipped Maple Sweet Potatoes

Did you know that we don't have Yams here?  They are all sweet potatoes even if they are different shades and shapes.  But they are yummy.....  here's a recipe to try.

http://www.marthastewart.com/331745/maple-whipped-sweet-potatoes

Whipped Maple Sweet Potatoes

• 4 pounds sweet potatoes (about 7 medium)
• 4 tablespoons unsalted butter, melted
• 1/4 cup pure maple syrup
• Coarse salt and ground pepper
• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

Peanut Butter & Nutella Cookies

Melissa Vickery shared this recipe on facebook.  It was all I could think about until I got home to make them.  They are good but next time I am gonna make a few changes.....see ( ) below....Karla

http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies
Peanut Butter and Nutella Cookies submitted by Mindy ~ The Sisters Cafe

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy – I like crunchy)
1 cup sugar
1 cup brown sugar
2 eggs

2 tsp vanilla

2 2/3 cup flour (3 c.) 
2 tsp baking soda
1 tsp salt

heaping 1/3 cup Nutella  (swirl in - mine was thick so I didn't refrigerate & stir in 1 c. mini chocolate chips at end)

Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough.  Do not over mix.  Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.  Bake at 350 degrees for 8-10 minutes.  Bake until slightly brown at edges.  Let cool a few minutes on cookie sheet before transferring.

Caramel Shortbread.....

I found this Caramel Shortbread recipe that looked amazing.  I think it would work great with my Microwave Caramel recipe.  Have I ever mentioned that I love caramels??

Caramel Shortbread
for the shortbread layer:

10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.
Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

I would top this with my Microwave Caramels....but only cook them 6 minutes instead of 7 minutes so they are a little softer.  Pour caramel mixture over the top of the baked and cooled shortbread.
Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until  serving time.

Eggnog

from the KTVB Morning News, Nov. 3, 2012.....made with egg beaters and so it is safe!

Lite and Creamy Low-Fat, Low Sugar Eggnog

2 c. skim milk

3.8 c. eggbeaters

1 c. Splenda

1 1/2 T. instant vanilla, sugar free pudding mix

1 t. vanilla extract

1 1/2 t. rum extract

1/4 t. ground nutmeg

In a blender or mixing bowl, blend together all ingredients until smooth.  Refrigerage.  Sprinkle each cup with a little ground nutmeg.  Makes 5 - 4 ounce servings @ 60 calories each.  

Whipped Cream......frosting, topping, etc...

I'm thinking this is exactly what I have been looking for....from a friend on facebook....thanks

Whipped Cream....frosting, topping, etc

Chill bowl in freezer for 10 minutes.  Pour into chilled bowl:

1 lg. heavy or light whipping cream (I am gonna say 1 pt.)

1 t. vanilla

1/4 c. sugar

2 t. cream of tarter or corn starch or instant clear jel

1 small box of jello (any flavor you like) or 1 small box Instant pudding 

Beat until stiff and spreadable.  Great on cakes and pies and cheesecakes, in cream puffs and cupcakes, makes a great fruit salad.  

Loaded Baked Potato Chowder

Another recipe from Aryn's Pampered Chef party.....she said it was really good.
Loaded Baked Potato Chowder
3 large baking potatoes (about 2 ½ lbs) 2 cups milk
1/2 cup (4 oz) cream cheese, softened 2 T. butter
Salt & pepper to taste 1/2 t. pepper
2-3 green onions, with tops (1/4 cup) 1 can chicken broth
1 cup (8 oz) sharp cheddar cheese, grated Thyme
1 clove garlic Lawry’s Seasoned Salt

Additional toppings:
Sharp cheddar cheese, grated
4-5 pieces bacon (precooked, unless using Ridged Baker)
4 oz sour cream
Broccoli florets or head of broccoli

1) Slice potatoes in half lengthwise with Utility Knife; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Cover & microwave 11 minutes. 

2) Cut broccoli into pieces using Utility Knife. Put in Micro Cooker with 1/2” of water. Place bacon in Manual Food Processor and chop into pieces. Place in Small Prep Bowl. 

3) Remove Baker from microwave and put Micro Cooker in. Microwave on high for 3 minutes. Move center potatoes to ends of Baker and outer potatoes to center. Remove Micro Cooker.

4) Microwave potatoes again for 8-11 minutes or until potatoes are easily pierced with a fork. Cut up broccoli using Salad Choppers. Put in 2-Cup Prep Bowl. Slice green onions with Utility Knife and place in Small Prep Bowl.

5) Remove Baker from microwave. (If using Ridged Baker, place bacon on it and microwave for 5 minutes.) Coarsely mash potatoes using Mix ‘N Chop. Set aside.

6) Measure cream cheese using the Measure-All Cup. Whisk cream cheese until smooth using Stainless Whisk in Classic Batter Bowl. Slowly add remaining 1-1/2 cups of milk using Easy Read Measuring Cup and whisk until smooth. Open chicken broth using Smooth-Edge Can Opener. Add soup to mixture and whisk. Add garlic using Garlic Press. Add seasonings. Pour cream cheese mixture over potatoes in Baker. Measure 2 T. butter using Measure-All Cup. Add to Baker. Microwave 3-5 minutes or until mixture is hot. 

7) (Use Rotary Grater to grate) cheddar cheese over top of chowder. Sprinkle green onions over cheese. Add salt and pepper using Adjustable Measuring Spoons and stir using Mix ‘N Scraper until cheese is melted.

8) Fill Prep Bowl with sour cream using Medium Scoop.

Healthy Breakfast Cookies

Aryn Youngberg is having a Pampered Chef Party soon.  This is a recipe from her Consultant.  It looks like a good one.

Healthy Breakfast Cookies
3 mashed bananas (ripe)
1/3 c. apple sauce
2 c. uncooked quick-cooking oats
1/4 c. skim milk
1/2 c. raisins (or any other dried fruit you want to add)
1 t. vanilla
1 t. cinnamon
1 T. Splenda , stevia, sugar or other sweetener. 

Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool.

Variations: If you add some chopped nuts, you have a grab and go breakfast that includes protein as well as fruits and grains. Dried cranberries are also a great addition if you don't care for raisins, which some people don't. Cardamom fans may want to substitute that spice for the cinnamon.

Speedy Donuts

Today's the day!!!!   I make 4 or 5 batches of these every year for Halloween!!! Zeb holds the record
for eating the most!!! He & Adam are usually my first Trick or Treaters. When Lacey was 1 she called these "Cookie Dough" and they are her all time favorite treat.  I got this recipe from Margaret Vickery years ago.  Hope you enjoy it too!!   HaPpY HallOweeN!!!!
This picture was right side up once.....



SPEEDY DONUTS
1/2 c. warm water, but not too warm
2 T. dry yeast
pinch of sugar
1 c. scalded, milk
1/2 c. shortening
2 eggs
1/4 c. sugar
2 t. salt
4 1/2 c. flour
oil for frying, at least 1" deep
Glaze
3 T. water
2 c. powdered sugar
1/2 to 1 t. vanilla
In 1 cup measure place warm water, yeast and a few grains of sugar. Set aside and allow the yeast to work. Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge next to the pan and a skin starts to form (do not boil). Then remove from heat and add the shortening. Stir until melted. Set aside.  Place in mixing bowl: eggs, sugar, salt, & flour. Pour yeast mixture over and mix slightly. Then add the scalded milk mixture. Beat well until dough is smooth and elastic. (Add more flour only if very sticky) Let dough rise about 30 minutes. Roll out dough about 1/2" to 3/4" thick and cut with doughnut cutter and place on cookie sheet. Allow to rise again (can place in warm oven to speed this up - heat to 200° and then turn oven OFF). Preheat oil in electric frying pan to 375°. Fry doughnuts until golden brown on each side. Place on paper towels on cooling rack to cool. Make glaze by mixing together water, powdered sugar, and vanilla. Add more water or powdered sugar to reach desired consistency - not too thin - not too thick. While still slightly warm glaze the doughnuts on both sides. (I usually use a pastry brush for this) Return to cooling rack until glaze is set. Serve.
These are best when fresh!! Leftovers can be reheated the next day in the microwave for about 10 seconds. Makes about 2 dozen.

Pay Day Bars

An easy No-Bake recipe that tastes just like the PayDay Candy Bar....and I converted it to a microwave recipe.  :)    EaSy....FasT.....and GooD!!!

Pay Day Bars
3 c. salted peanuts, divided (with no skins)
2 1/2 T. butter
2 c. peanut butter chips
14 oz. can sweetened condensed milk  (I think I need to use less - they didn't set up too well and they were a little too sweet - but much better the second day - will do a bit more experimenting)
2 c. miniature marshmallows
kosher or sea salt, optional
Place 1 1/2 c. peanuts on an ungreased 12x9 pan.
Melt butter and peanut butter chips in microwave (until melted) on high for 1 minute, stirring once.  Stir in condensed milk and marshmallows. Microwave 2 minutes, stirring once.  Pour over peanuts in the pan.  Sprinkle remaining peanuts over the top.  If desired sprinkle lightly with salt.  Cover and refrigerate until set up.  Cut into bars and serve.

Sun Dried Tomato Pasta

Sun Dried Tomato Pasta
2 c. (8 oz.) dry penne pasta
1/3 c.sun-dried tomatoes, chopped 
1 can (12 fl. oz.) Evaporated Milk
2 cups grated cheese
1 t. dried basil or 1 T. fresh
1/2 t. garlic powder
1/4 t. ground black pepper
Cook pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain. 
Combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium heat, stirring occasionally, until cheese is melted. Remove from heat and pour over the cooked pasta.  Stir and serve.

Friendship Tea

A couple weeks ago I went to Boise to teach a class and  I had prepared a handout of lots of recipes.  I took a jar of my Friendship Tea along and of course someone wanted the recipe for that and I had not included it in my handout.  Since I did include my blog address I told them they could find it here.  I realized yesterday that it wasn't on here yet.  So here it is:

Friendship Tea
2 c. powdered Tang mix
1/4 c. powdered lemonade mix OR 1 packet of  Koolaid sugar free lemonade
1 c. sugar
1/2 t. cloves, nutmeg. & ginger
1 t. cinnamon
Mix all ingredients together.  Store in air tight container.
To serve; add 2 T. mix to 1 cup hot water.  Microwave 20 to 30 seconds.  Stir and serve.

I didn't have a name for this recipe, but I took a bottle of it to a friend when she was sick.  She said, "What is it?  Friendship Tea?"  So that became it's name.  I often take this to someone who is sick or recovering from surgery.  It is great for sore throats too!  Last weekend Tanner was spending the night and at bedtime he said, "Grandma I have a sore throat".  I asked him if he would like some Friendship Tea?  He agreed with a little bit of hesitation as he has never had it before.  He drank it all down and he was cured!!
It is also great for tea parties or anytime you want something warm inside!!  I keep this on hand at all times!  and I even supply it for my children's families.....maybe they will discover this recipe too someday????

Fresh Apple Salsa

Saving this one here for next year's salsa contest.....for something a little different
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=88335&origin=detail&servings=6&metric=false

Fresh Apple Salsa
2 apples, diced
4 T. lime juice
1 jalapeno pepper, seeded and diced
1 anaheim pepper, sedded and diced
1/2 onion, finely chopped
2 T. cilantro, chopped
1/2 c. chopped walnuts, lightly toasted
2 T. fresh ginger, peeled & diced
1/4 t. salt
Stir together apples and lime juice.  Add remaining ingredients and stir well.
I think this should be served with fried tortillas sprinkled with cinnamon sugar.

Cheesy Potato Soup in a crock pot

another crock pot favorite...
Cheesy Potato Soup
4 slices bacon
1 1/2 c. chopped onion
5 c. diced potatoes
1/2 c. celery, diced
4 c. chicken broth
1/2 t. salt
1/4 t. pepper
1/2 c. half & half
2 c. cheddar cheese, grated
In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
Spray 3 1/2- to 4-quart crock pot with cooking spray. Mix together in crock pot; onion, potatoes, celery, broth, salt and pepper.
Cover; cook on Low heat setting 6 to 7 hours.
In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
Makes 6 servings (1 2/3 cups each)

Baked Potato Soup

This one looks yummy.....

Baked Potato Soup
4 baked potatoes
4 slices of bacon
6 c. milk
1/2 c. flour
4 green onions, sliced
1 1/4 c. Cheddar Cheese, grated
3/4 t. salt
1/4 t. pepper
8 oz sour cream
Bake potatoes.  Cool slightly.
In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.Meanwhile, cook diced bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Set aside.
Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.
Makes 7 (1 1/2-cup) servings

Crock Pot Banana Bread

http://ldsliving.com/story/68979-easy-slow-cooker-recipes

Brown Sugar Banana Bread - in the crock pot

Makes 1 loaf (8 servings)

· 1¾ cups flour

· 1 teaspoon baking powder

· ½ teaspoon baking soda

· ¼ teaspoon salt

· ¼ cup butter, softened

· ¼ cup sugar

· ½ cup brown sugar

· 1 egg

· cup skim milk

· 3 medium ripe bananas, mashed

· 1 teaspoon vanilla

1. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well. Set aside.

2. In a large bowl, beat butter with sugar and brown sugar until creamed. Blend in egg, milk, bananas, and vanilla. 

3. Add dry mixture to wet mixture; beat for 30 seconds.

4. Pour batter into greased bread pan that fits inside slow-cooker.

5. Place a wire rack or balls of crumpled foil in bottom of large slow-cooker. Place pan in slow-cooker.

6. Place a thick paper towel across the top of the slow-cooker and place the lid on top of the paper towel to seal the slow-cooker.

7. Cook on HIGH for 2–3 hours or until toothpick inserted near center of bread comes out clean.

8. Remove bread pan from slow-cooker, let cool, and serve.

Jake's Zucchini Chocolate Cake

Karalee also sent me a copy of Jake's Zucchini Cake recipe, since I didn't have it.  He gave this to her a couple of years ago when she came over to pick some corn from our garden.  She said she uses this recipe all the time.  She served it last week at a Relief Society Luncheon and everyone loved it.

Jakes’s Zucchini Chocolate Cake

From Jake Kimball 12 years old (His winning 4-H entry at the fair)

Beat:

 ¾ c. butter

1 ¾ c. sugar

Add:

¾ c. oil

2 eggs

1 t. vanilla

2 c. grated zucchini

*Set aside zucchini mixture and…

Mix together in a large mixing bowl:

2 ½  c. flour

1 t. soda

5 T. cocoa

½ t. Baking Powder

½ t. cloves

½ t. cinnamon

½ t. salt

Combine:

Zucchini mixture with dry ingredients and add

½ c. Buttermilk

Grease bottom of 9x13 pan and dust lightly with flour.

Bake at 325 degrees for 45 minutes.

Frosting Idea #1

In a saucepan bring to a boil:

¼ c. butter

2 T. powdered cocoa

3 T. milk

Remove pan from heat and add:

1 ½ c. powdered sugar (approximate)

1 t. vanilla

Beat until smooth.  Add powdered sugar until desired consistency is obtained, if it is too stiff add a very little (2 teaspoons at a time) milk to thin. Frost cake while warm.

Frosting Idea #2

Before baking sprinkle with coconut and chocolate chips.  Remove from oven and serve with warm caramel ice cream topping drizzled on each piece as you serve it.

Buttery Maple Syrup

Last week I at a Whiteley Lunch Karalee shared this recipe with me.  She said it was their favorite recipe from their family reunion this summer.  So easy and so good!!  and you don't need to butter your pancakes or french toast with this.  She told us how they got up there and discovered that they didn't bring any forks.  So for their french toast they cut it into strips and served the syrup in a little container and everyone dipped their strips and ate them and everyone thought it was the coolest thing ever.  Good times!!

Buttery Maple Syrup

From the kitchen of Karalee Dobbs

1 cup butter (2 cubes)

1 cup buttermilk

2 cups sugar

Bring these ingredients to a boil in a DEEP saucepan for 2 minutes.

Remove and add:

1 tsp. vanilla

1 tsp. baking soda

1 tsp. maple extract

Stir until combined.

Serves 15-20

*  When the soda is added the mixture will foam and expand.  BE SURE TO USE A DEEP ENOUGH POT.    This syrup can be doubled, no problem, but you must increase the size of the pot.  Bubbling over the top of the pot makes a very sticky mess. J

**  This syrup is better served on a heartier pancake….whole wheat, oatmeal, or other grains, as the syrup is so rich.

I made this from a pinterest post I found.....was the same recipe but without the maple extract.  It was yummy too!   

Fresh Apple Salsa

thinking....since I have a ton of peppers maybe I should try this???
http://allrecipes.com/recipe/fresh-apple-salsa/

Fresh Apple Salsa
2 tart apples, cored and cubed
4 tablespoons lime juice
1 fresh jalapeno pepper, seeded and sliced
1 fresh Anaheim chile, seeded and sliced
1/2 medium onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro
1/2 cup chopped walnuts, lightly toasted
2 tablespoons fresh ginger, peeled and thinly sliced
1/4 teaspoon salt 
In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

Gifts from the Kitchen....and wrapping it up!!!

This is a handout I put together for a class I am teaching next week......

Gifts from the Kitchen….. and wrapping it up!                                                                                            By Karla Kimball

Presentation is the icing on the cake!  The good news is, you don’t have to spend a lot of money to come up with a great package…… glass bottles, canning jars, tins, food bags, shopping bags, paper sacks, buckets, mailing tubes and even TP rolls…..a few trinkets to spruce them up….. and a little imagination.  The perfect gift comes from the heart ….isn’t expensive…..and creates memories to last a lifetime. 

Turn your kitchen into a holiday workshop, complete with music, good smells, and great tastes…..it is way more fun  than fighting the crowds at the mall……and you won’t need a parking space either!!

Here are some of my favorite gift recipes….some don’t even require any cooking. 

The secret ingredient in this mix is the mini chocolate chips.   Include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Hot Chocolate MIX – package and drop it a mug

2 c. nonfat dry milk powder

3/4 c. sugar

1/2 c.  cocoa

1/2 c. mini semisweet chocolate chips

1/2 c. powdered nondairy creamer

1/8 t. salt

  

Granola is great served with fruit and milk for breakfast, stirred into yogurt or sprinkled on ice cream. A fun recipe for kids to help mix.

Crunchy Granola  - fill a quart jar and decorate it up a bit

4 c. rolled oats

1 c. wheat germ

1 c. chopped walnuts or slivered almonds

1/2 c. sesame seeds

1/4 c. brown sugar

1 t. cinnamon

1/4 t. salt

1/3 c. vegetable oil

1/3 c. honey

1/3 c. water

6 oz. dried cranberries or other dried fruits (cherries, raisins, pineapple, or papaya)

Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.  Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.  Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

This just-add-liquids Christmas cookie, is perfect for people who have fun being in the kitchen. There are many possible recipes.  Don’t forget a bow and tag with instructions.

Cookies in a Jar 

1/4 c. sugar

1/2 c. packed brown sugar

1 1/2 c. all-purpose flour

3/4 t. baking soda

1/4 t. baking powder

1/2 c. M&M's

1/2 c. rolled oats

1/2 c. cocoa crispies or rice crispy cereal

1/2 c. white chocolate chips

In a 1-quart wide mouthed jar, add the ingredients in the order listed. Pack them down firmly after each addition. Screw on the lid, tie on a ribbon  and prepare a gift tag with the following instructions: "To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.  Makes 4 dozen.

 A much faster…..but just as tasty as one of my old time favorites. 

7 Minute Caramels – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls

Combine in a 2 quart bowl :

1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light Karo corn syrup
1/2 c. sweetened condensed milk

Microwave on high for 7 minutes - stirring 2 twice.  Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap in waxed paper. 

This fast microwave version of peanut brittle is yummy, enjoy a game of Candy Land while it cools.

FAST Peanut Brittle  - line a box with doilies, layer with waxed paper to prevent sticking together

1 c. sugar

1/2 c. light corn syrup

1 c. raw peanuts

1/8 t. salt

1 t. butter or margarine

1 t. vanilla extract

1 t. baking soda

In a 2-quart microwave-safe bowl, stir together the sugar, syrup, peanuts, and salt, mixing well. Microwave on high for 6 minutes. (Times may vary depending on microwave wattage.) Carefully SWIRL the butter or margarine and vanilla extract into the mixture; DO NOT STIR.

Microwave for another 30 seconds. The peanuts should be light brown, the syrup will have darkened slightly, and the mixture will be very hot (300° on a candy thermometer).  Add baking soda and gently stir the mixture until it is light and foamy. Pour  onto a buttered cookie sheet.  Let cool.  Break it into small pieces. Makes 2 pounds.

Fast, easy and delicious-- package in see-through cellophane bags tied with a bow.

Chocolate Bark

1 c. shelled pistachio nuts

12 oz.  semisweet chocolate chips

8 oz. white chocolate chips

3/4 c. dried, sweetened cranberries

Heat the oven to 350º and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally.  Let the nuts cool.

Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions.

In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries.

Refrigerate the bark for about 1 hour or until firm, break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month.  Makes about 1 3/4 pounds.

This homemade rice mix is easy to cook and complements just about any main dish, a great gift for busy families. Keeps well in a glass jar accompanied by a tag with these instructions: For 4 servings, combine 2 1/2 cups of water and 1 cup of rice mix in a medium saucepan and bring  to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot with salt and pepper to taste.

Herbed Rice Mix

1 1/2 c. dried mushrooms, chopped

1 T. dried onion flakes

1 T. garlic powder

1 T. dried thyme

1 T. dried parsley

3 c. long-grain white rice

In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly. Makes enough for 12 servings.

One of my favorite gifts to give......I’ve been told if you place a slice in the microwave for 7 seconds it is heavenly.

Lemon Pound Cake or Loaf or Muffins – you decide

1 lemon cake mix
1 small box lemon instant pudding
1/2 c. oil
1 c. water
4 eggs

Beat together at medium speed for 2 minutes. Pour into sprayed bundt pan. Bake at 350 for 40 to 50 minutes for bundt cake. Cool for 10 minutes in pan and dump out onto cake plate. Drizzle with glaze while still warm.

Glaze - 1 c. powdered sugar                                                                  2 to 3 T. lemon juice
Mix together until desired consistency. Drizzle or spread over the top.

Sometimes I use loaf pans or muffin pans and don't bake them as long.
Sometimes I add 1 T. poppy seeds to the batter & then I sprinkle more poppy seeds over the glaze.
Make ahead and freeze. Great to have on hand in the freezer for a last minute gift.

These two flavorful rubs let you give others the gift of a quick, delicious dinner. Package the rubs in small stainless steel tins or simply make your own little packet out of foil….tie on the instruction card.

        JAMAICAN SPICE RUB

3 tablespoons brown sugar

3 tablespoons paprika

1 tablespoon cinnamon

1 tablespoon salt

2 teaspoons ginger

 1 teaspoon allspice

1 teaspoon cayenne pepper

3/4 teaspoon grated nutmeg

3/4 teaspoon freshly ground black pepper

 Combine all  ingredients in a medium bowl.  Place the rub in an airtight container. Makes about 1/2 cup.
Wording for the card: Brush 3/4 to 1 pound of shrimp or poultry with oil, then coat with 1 tablespoon of the seasoning. For maximum flavor, let the rubbed chicken or shrimp rest several hours before cooking.

MONTREAL STEAK RUB

2 T. paprika

 2 T. granulated or dried minced onion

2 T. granulated or dried minced garlic

2 T. coarse salt

1 1/2 T. coarse-ground black pepper

1 1/2 T. dill weed

1 T.  ground coriander seeds

1 1/2 t. cayenne pepper

Combine all the ingredients .  Place the rub in an airtight container. Makes about 2/3 cup.
Wording for the card: Brush 3/4 to 1 pound of steak or 1/3 pound hamburger patties with oil. Coat the steak with 1 tablespoon of rub, the patties with 1 teaspoon each, or mix 1 tablespoon of the seasoning into 3/4 to 1 pound of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.

This whole-grain pancake mix takes minutes to make…. provides breakfast  for weeks to come.

Pancake MIX

5 c. all-purpose flour

1 1/2 c. whole wheat flour

1 c. cornmeal

1/3 c. sugar

2 T. plus 2 t. baking powder

2 t. salt

Mix together the flour, whole wheat flour, cornmeal, sugar, baking powder, and salt . Store the mix in a 2-quart glass jar. 

Affix a label on the front of the jar that says "Pancake Mix." Affix a second label on the back of the jar with the pancake directions: "Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy!”

Muffin Mixes  -  a gift for fresh baked muffins any day of the week.

CRANBERRY PECAN MUFFIN MIX

Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.

2 1/2 c. flour

3/4 c. sugar

1 T. baking powder

1 t. salt

1/4 t. cinnamon

3/4 c. dried cranberries

1/2 c. chopped pecans

1 egg

1 1/2 c. of milk

1/3 c. of vegetable oil

Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.

Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk 1 egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.

Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.

Bake  until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

QUICK CORN MUFFIN MIX

Sift the flour, cornmeal, sugar, baking powder, and salt into a large bowl. Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Seal the bag with clear packing tape. Attach a ribbon and a card with the printed Quick Corn Muffin recipe instructions for preparing the muffins.

1 1/2 c. flour

1 c. fine yellow cornmeal

1/3 c. sugar

1 T. baking powder

1 t. salt

To make the muffins, heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.  Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 11/2 cups of milk and 1/3 cup of vegetable oil.  Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.  Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

This is great for dipping (pretzels, angel food cake, apples, grapes, strawberries, & etc).  It is an excellent ice cream or dessert topping.  It is great on just about anything!!  It also freezes well and can be heated up in the microwave. 

Choice Chocolate Topping – fill a few jars …..to give away or stick them in the freezer for later

Combine in saucepan:

2 c. half and half or light cream

3 c. sugar

1 c. butter or margarine

¼ t. salt

1 ½ c. cocoa

Cook  & stir over med-high heat; bring to a boil, and boil for 2 minutes.  Stir in 20 large marshmallows.  Remove from heat and continue to stir until marshmallows are completely melted. 

Homemade Sugar Scrub, lip gloss and lotions – tons of recipes available online

Pumpkin Rolls or Cake Rolls – wrap in foil and place in the freezer

Breads & Rolls…..a bread machine may become your best friend……as it takes all the work out of homemade bread and rolls…..

Dried fruits, fruit leather & dried herbs…..packaged for giving & makes a very useful gift.

Jam, Jelly, Pickles & Relish…..any of those canned items you put on the shelf last canning season……don’t give away anything over 1 year old!!!!   Please make sure you used a current  recipe that has been tested/approved by a reliable source.  Old canning recipes must be updated as our products have changed through the years.

HaPpY  GifT  GiVinG !!